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Italian Vegan Garbanzo Bean Soup

October 23, 2015 by Sina 70 Comments
Last updated on: October 28, 2018

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This Italian vegan garbanzo bean soup is perfect for chilly fall days. It’s super easy to make and packed with flavor and nutrients. Ready in only 30 minutes! Italian Vegan Garbanzo Bean Soup

Chickpeas or garbanzo beans are definitely among my favorite foods. We have them at least twice a week and I love using them for all sorts of curries, pasta, and spreads. And hummus of course! This time, I made an Italian vegan garbanzo bean soup with tomatoes, carrots, celery, fennel, spinach, and lots of fresh parsley. This vegan soup is not only packed with flavor but it’s also super healthy and easy to make. I usually don’t eat soups in the summer, but I could really imagine eating this Italian chickpea tomato soup in the warmer seasons as well. But of course, it’s also a great flu fighter for colder fall days. I just love Italian food and its abundance of fresh veggies!

Italian Vegan Garbanzo Bean Soup

When I first tried hummus, I wasn’t exactly sure if I liked it or not. I must admit I wasn’t overly crazy about it and I didn’t get why so many people loved chickpeas. It wasn’t until years later that I gave it another try and made some at home and all of a sudden I couldn’t get enough of it anymore! It was so much better than the store-bought hummus I first tried! Garbanzo beans really have become a staple in my diet since then. Like most legumes, they’re a great source of protein and fiber and contain many important vitamins and minerals. Roasted chickpeas are also a great snack for lazy movie nights. Just put them on a baking sheet, season them with your favorite spices, and snuggle up on the couch. So, I mean what is there not to love about chickpeas?!

Italian Vegan Garbanzo Bean Soup

The Italian vegan garbanzo bean soup comes together in only 30 minutes and it’s a great make-ahead dinner.  I always think that soups are better the day after because then their flavor is even stronger. First, cut the onion, the carrots, the celery, and the fennel into medium-sized chunks. Heat some olive oil in a large pot and sauté the onion and some garlic for a couple of minutes. Then add the veggies except for the chickpeas, spinach, and the tomatoes and cook for a few minutes.

Italian Vegan Garbanzo Bean Soup

Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes, then add the cherry tomatoes and the spinach and season with fresh parsley, oregano, thyme, salt, and pepper. We enjoyed the soup together with some whole wheat bread.

Italian Vegan Garbanzo Bean Soup

It’s already getting really cold here, so I can’t get enough of soups and hearty stews. If you give this vegan chickpea soup a try, let me know how you liked it. As always, I love hearing from you guys!

Hope you all have a great and relaxed weekend! Talk to you soon! xx

 

 

Italian Vegan Garbanzo Bean Soup
5 from 4 votes
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Italian Vegan Garbanzo Bean Soup

This Italian vegan garbanzo bean soup is perfect for chilly fall days. It's super easy to make and packed with flavor and nutrients.
Course Main Dish, Soup
Cuisine Italian
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 carrots, cut into medium-sized chunks
  • 3 stalks celery, cut into medium-sized chunks
  • 1 fennel bulb, cut into thin slices
  • 1 15,5 oz can garbanzo beans (chickpeas)
  • 1 14, 5 oz can diced tomatoes
  • 3 cups vegetable broth
  • about 15 cherry tomatoes, cut into halves
  • 2 hand full of fresh spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped
  • salt, to taste
  • black pepper, to taste

Instructions

  1. In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
  2. Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
  3. Season with fresh parsley, oregano, thyme, salt, and pepper.
This vegan Italian chickpea tomato soup is one of my all-time favorite vegan soups or vegetable soups in general! It's super easy to make, incredibly delicious, and packed with protein! It's a great vegan recipe for busy weekdays. You can even make it ahead. SO good! <3 | veganheaven.org
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Filed Under: All Recipes, Beans/Legumes, Entrées, Recipe, Soup Tagged With: chickpea soup, fall, fall soup, fennel soup, fennel soup recipe, garbanzo beans soup, garbanzo tomato soup, healthy vegan soup, Italian garbanzo beans soup, Italian soup, Italian soup recipe, Italian vegetable soup, spinach, tomato chickpea soup, tomatoes, vegan chickpea soup, vegan fennel soup, vegan soup, vegan soup recipe, vegetable soup

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Comments

  1. Rosalyn O. says

    October 23, 2015 at 15:51

    I’m a vegan and this looks so delicious. I think it would be perfect to make now during Fall season. Thanks for sharing. I have pinned it!

    Reply
    • Sina says

      October 23, 2015 at 22:47

      Thanks for sharing, Rosalyn! So glad you like it! :-)

      Reply
  2. Jenn says

    October 23, 2015 at 15:54

    Yummy! I love soup…all kinds of soup…any time of year! This looks delicious!

    Reply
    • Sina says

      October 23, 2015 at 22:47

      Thanks, Jenn! :-)

      Reply
  3. Hil says

    October 23, 2015 at 15:55

    My toddler loves soup and beans, she would love this! We are a vegetarian family too so this is right up our alley.

    Reply
    • Sina says

      October 23, 2015 at 22:49

      So great to hear that you guys like it, Hil! :-)

      Reply
  4. Kristina says

    October 23, 2015 at 16:30

    this post, and this soup, are like a love letter to the chickpea! one of my favorites too.

    Reply
    • Sina says

      October 23, 2015 at 22:49

      Haha! They really are, Kristina! I absolutely love them! :-)

      Reply
  5. peter @feedyoursoultoo says

    October 23, 2015 at 18:32

    This may be vegan but it looks so hearty and lots of flavor.

    Reply
    • Sina says

      October 23, 2015 at 22:50

      Thanks, Peter! I always love hearty vegan food! :-)

      Reply
  6. Rebecca @ Strength and Sunshine says

    October 23, 2015 at 19:03

    If you can get me craving soup, you’ve done one fantastic job ;) Yum!

    Reply
    • Sina says

      October 23, 2015 at 22:51

      Thanks for the compliment, Rebecca! ;-)

      Reply
  7. Sophia @veggies dont bite says

    October 23, 2015 at 19:53

    This looks so amazing Sina! My mom makes a garbanzo bean soup but a little different than this. I will have to try this one! We love soups and love garbanzos!!

    Reply
    • Sina says

      October 23, 2015 at 22:51

      Thanks, Sophia! :-) Let me know how you guys liked it!

      Reply
  8. Vicky @ Avocdo Pesto says

    October 23, 2015 at 20:03

    Chickpeas are the best right?! I go back and forth with hummus though – sometimes I love, sometimes not so much – but chickpeas I always love and they’re so good in soups! YUM

    Reply
    • Sina says

      October 23, 2015 at 22:52

      Glad you like the recipe, Vicky! I absolutely know where you’re coming from. I don’t really like store-bought hummus or at least not all of it, but I always love homemade one! :-)

      Reply
  9. Liz @ The Clean Eating Couple says

    October 23, 2015 at 20:48

    This looks SO good!! I love really heart delicious soups.. This is going on my list of recipes to try!

    Reply
    • Sina says

      October 23, 2015 at 22:53

      Thanks, Liz! :-)

      Reply
  10. Valerie Hansen says

    October 23, 2015 at 21:28

    That soup looks amazing and your photos are fantastic..

    Reply
    • Sina says

      October 23, 2015 at 22:53

      Thanks, Valerie! :-) So glad you like it.

      Reply
  11. Linda @ Veganosity says

    October 23, 2015 at 22:23

    I could eat garbanzo beans every day of the week. This soup looks so delicious, Sina!

    Reply
    • Sina says

      October 23, 2015 at 22:53

      Thanks, Linda! Me too! I absolutely love them! :-)

      Reply
  12. Christina says

    October 23, 2015 at 23:04

    Looks delicious! I love garbanzo beans and soup so the combination of them together sounds delicious!

    Reply
    • Sina says

      October 27, 2015 at 18:58

      Thanks, Christina! :-)

      Reply
  13. Rae says

    October 23, 2015 at 23:58

    Might make a substitute of lentils—can’t get enough lentils! Great dish for “meatless Mondays.”

    Reply
    • Sina says

      October 27, 2015 at 18:58

      Great idea, Rae! I’m sure it’s also super delicious with lentils! :-)

      Reply
  14. Stacey @ Stacey Homemaker says

    October 24, 2015 at 1:25

    Yum! I’ve just recently developed a love affair with chickpeas, I put them on everything!. Hehe I love hummus, and I know I will love this soup too. Beautiful pictures, Sina, it makes me want to dive right into the bowl and eat my way out!

    Reply
    • Sina says

      October 27, 2015 at 18:59

      Haha! I think I share this love affair, Stacey! ;-) So glad you like the recipe!

      Reply
  15. priya says

    October 24, 2015 at 1:54

    this one looks delicious! we use carrots & garbanzo beans often, i might love to try this at home!

    Reply
    • Sina says

      October 27, 2015 at 19:00

      Thanks, Priya! I just can’t get enough of garbanzo beans! I put them on everything. :-)

      Reply
  16. Kelly @ TastingPage says

    October 24, 2015 at 3:04

    I love the garbanzo bean and this is a wonderful tribute to it and all its friends!

    Reply
    • Sina says

      October 27, 2015 at 19:17

      Haha! Thanks so much, Kelly! :-)

      Reply
  17. Sherri @ Watch Learn Eat says

    October 24, 2015 at 3:28

    I love chickpeas :) This soup looks amazing and is o full of nutrients!

    Reply
    • Sina says

      October 27, 2015 at 19:01

      Me too, Sherri! They’re one of my faves! :-)

      Reply
  18. Kam Kay says

    October 24, 2015 at 4:22

    I love gorbanzo beans, and can have them anytime. This soup sounds so delicious, especially in those chilly winter days.

    Reply
    • Sina says

      October 27, 2015 at 19:01

      Thanks, Kam Kay! Glad you like it! Me too, I can never get enough of them. :-)

      Reply
  19. Sandi (@sandigtweets) says

    October 24, 2015 at 5:27

    This soup looks perfect for a chilly fall evening. I love all of the healthy veggies you incorporated into the soup.

    Reply
    • Sina says

      October 27, 2015 at 19:10

      Thanks, Sandi! :-)

      Reply
  20. Gin says

    October 25, 2015 at 4:36

    I love all the fresh flavors! A great way to use chickpeas, and I can never have too many of those :)

    Reply
    • Sina says

      October 27, 2015 at 19:10

      Me neither, Gin! They’re so good! I put them on everything – salads, pasta, and of course in soups. :-)

      Reply
  21. Mark says

    October 25, 2015 at 8:30

    This is a great looking soup. Great for autumn and the cooler weather coming on. Any soup with garbanzo beans is going to be good. Nice photos too.

    Reply
    • Sina says

      October 27, 2015 at 19:11

      Thanks so much, Mark! I just love garbanzo beans and you’re right I can’t imagine a soup with them that wouldn’t be good! :-)

      Reply
  22. Natalie | Feasting on Fruit says

    October 25, 2015 at 14:39

    This soup looks so cold weather perfect! I love the tomato based, and with a big hunk of bread it would be so satisfying. I actually picked up a can of chickpeas at the store yesterday because after reading this and seeing your delicious soup they were on my mind…such a versatile little legume :)

    Reply
    • Sina says

      October 27, 2015 at 19:13

      Thanks, Natalie! Chickpeas are one of my faves! I love putting them on salads or using them for pasta! Oh and hummus of course! And soups :D

      Reply
  23. Howie Fox says

    October 25, 2015 at 18:15

    I love soups like this! Hearty, warm, tasty, filling, delicious! If autumn and winter are good for something then it’s tasty soups!! :-)

    Reply
    • Sina says

      October 27, 2015 at 19:13

      Thanks, Howie! :-) Haha, you’re right. I don’t like fall and winter at all, but at least we get to eat delicious soups!

      Reply
  24. The Vegan 8 says

    October 25, 2015 at 20:28

    Soup is my favorite food and this one looks so delicious, colorful and full of flavor Sina! Love all the veggies you got going on! I’m hungry now!

    Reply
    • Sina says

      October 27, 2015 at 19:14

      Thanks, Brandi! I only like soup in the colder seasons, but then I can’t get enough of it! :-)

      Reply
  25. Levan @ Crazy Vegan Kitchen says

    October 26, 2015 at 3:48

    AMAZING photos for a stunning, absolutely divine looking recipe for bean soup. Definitely on the to-make list!

    Reply
    • Sina says

      October 27, 2015 at 19:15

      Thanks, Levan! :-) Let me know if you guys give it a try.

      Reply
  26. Beth says

    October 26, 2015 at 17:06

    I love a warm soup for these cold months ahead! I prefer smooth soups instead of chunky. Do you think this would still taste ok if I blended it?

    Beth x

    Reply
    • Sina says

      October 27, 2015 at 19:03

      Hi Beth, Yes I think this would work. Maybe leave out the spinach (I guess it would give it quite an ugly color ;-) ), but the rest should be fine. :-) If you give it a try, let me know how it turned out. :-)

      Reply
  27. Linh {A Beautiful RAWR} says

    October 26, 2015 at 17:24

    This looks delicious! The temps are finally dropping here and I need to make this for Miss M. She LOVES a good soup.

    Reply
    • Sina says

      October 27, 2015 at 19:04

      Thanks, Linh! Let me know how Miss M liked it! :-)

      Reply
  28. Chrissa - Physical Kitchness says

    October 26, 2015 at 18:43

    Oooo Sina this looks amazing. I love a good, hearty veggie soup. Despite my husband’s disapproval, I add spinach to every soup I make too ;)

    Reply
    • Sina says

      October 27, 2015 at 19:05

      Thanks so much, Chrissa! :-) Haha! Oh yeah, I love adding spinach to soups and pasta too!

      Reply
      • jj says

        January 1, 2016 at 0:55

        If I want to use dried garbanzo beans, how much should I use?

        Reply
        • Sina says

          January 7, 2016 at 10:56

          Hi Judith, I’m sorry I haven’t tried the recipe with dried garbanzo beans yet, so unfortunately I can’t really help you with this question. But I think they triple in weight when they’re cooked, so maybe that helps? Let me know if you give it a try. :-)

          Reply
  29. Samantha says

    October 26, 2015 at 18:59

    I’m not a huge soup eater…but my Dad is :) Saved for him!! Thanks for sharing :)

    Reply
    • Sina says

      October 27, 2015 at 19:07

      Hope your dad likes it, Samantha! I don’t care for soups from March to September, but in the colder months I just love them! :-)

      Reply
  30. Abeer says

    October 27, 2015 at 5:37

    Your pictures are so bright and crisp! And this soup would be such a comforting meal during the upcoming cold dreary days!

    Reply
    • Sina says

      October 27, 2015 at 19:16

      Thanks, Abeer! :-) I don’t like the colder seasons at all, but at least we get to eat yummy soups! :-)

      Reply
  31. Levan @ Crazy Vegan Kitchen says

    October 29, 2015 at 12:23

    Stunning beyond measure – bean soup is perfect for the season! Authentic Italian recipe too!

    Reply
    • Sina says

      October 29, 2015 at 13:10

      Thanks, Levan! :-)

      Reply
  32. Ann says

    December 11, 2015 at 17:39

    Looks fabulous. The second step is confusing.

    Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the chickpeas and the spinach and cook for another 2-3 minutes.

    Are the chickpeas added with the tomatoes or with the spinach?

    Thanks!

    Reply
    • Sina says

      December 12, 2015 at 10:07

      Oh I’m so sorry about that, Ann! I just fixed it. The chickpeas are added with the diced tomatoes, and the cherry tomatoes with the spinach. I must have somehow confused that when I typed the recipe. Thanks for letting me know! Enjoy the soup! :-)

      Reply
  33. Ronald Miller says

    March 25, 2018 at 12:34

    I made this soup last night with your instruction, and the taste was really awesome. Thanks for sharing….

    Reply
  34. Lucy says

    June 1, 2018 at 23:14

    I totally loved this soup! Thank you so much.

    Reply
  35. Sharon says

    August 5, 2018 at 13:53

    We made this soup this evening and it was so easy and tasted SO GOOD! We’ll definitely be making it again.

    Reply
  36. Noelle Libby says

    January 17, 2019 at 2:11

    I made this soup and it was super delicious!

    Reply

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Sina-Veganheaven

Hi, Thanks for stopping by! I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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